8 Serves
108 Mins
Sift the flour and salt into a large bowl. Using a food processor or pastry blender, cut the cold butter into the flour until crumbly. Gradually add water and vodka, mixing until the dough just comes together.
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FrenchVitamin E
5 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
215 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
641 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
61 g / 50 gSaturated Fat
37 g / 20 gCholesterol
528 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Form the dough into two discs, wrap them in wax paper, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C. Roll out one disc of dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges, then prick the base with a fork.
Line the pastry with foil and fill with dried beans or pie weights. Bake for 25 minutes, then remove the weights and foil and bake for an additional 9 minutes until golden. Cool completely.
In a medium bowl, whisk together the sweetened condensed milk, cornstarch, and salt. Gradually whisk in the egg yolks until smooth.
In a saucepan over moderate heat, melt the butter and brown sugar until bubbling. Slowly whisk in the milk, then temper in the egg mixture. Cook, stirring constantly, until the mixture boils and thickens, about one minute.
Remove from heat, stir in the whiskey, and pour the custard into the cooled pie shell. Cover with plastic wrap and refrigerate for at least four hours to set.
3
g7
g11
g
Singaporean
Japanese